Cinnamon Roll Honeybun Cheesecake (Printable Version)

Creamy cheesecake with cinnamon swirl on graham cracker crust, finished with a sweet vanilla glaze for ultimate indulgence.

# Ingredients:

→ Graham Cracker Crust

01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar
04 - 1 teaspoon ground cinnamon

→ Cheesecake Filling

05 - 3 packages (8 oz each) cream cheese, softened to room temperature
06 - 1 cup granulated sugar
07 - 1/2 cup sour cream
08 - 3 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon ground cinnamon

→ Cinnamon Swirl

11 - 1/4 cup unsalted butter, melted
12 - 1/2 cup brown sugar, packed
13 - 1 tablespoon ground cinnamon

→ Vanilla Glaze

14 - 1 cup powdered sugar
15 - 2 tablespoons milk
16 - 1/2 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 325°F (163°C). Thoroughly grease a 9-inch springform pan, covering bottom and sides. Optionally line the bottom with parchment paper for easier removal.
02 - Combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon in a medium bowl until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the prepared pan. Use a measuring cup to compact evenly. Bake 8-10 minutes until lightly golden, then cool completely.
03 - Beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes). Add granulated sugar and beat until well combined and fluffy. Incorporate sour cream, vanilla extract, and cinnamon. Add eggs one at a time on low speed, mixing just until incorporated. Avoid overmixing after adding eggs.
04 - Pour the cheesecake filling over the cooled crust, spreading evenly with a spatula.
05 - Mix melted butter, brown sugar, and cinnamon in a small bowl until smooth. Transfer to a piping bag or ziplock bag with corner snipped. Pipe in a spiral pattern on top of the filling, starting from center and working outward. Use a skewer or knife to gently drag through the spiral for a marbled effect.
06 - Bake in preheated oven for 55-65 minutes until edges are set but center still has slight jiggle. Turn off oven, crack door slightly, and let cool gradually in the oven for 1 hour.
07 - Remove from oven and run a knife around the edge to loosen from sides. Cool completely at room temperature, then cover and refrigerate at least 4 hours or overnight to fully set.
08 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth, adjusting consistency as needed. Drizzle over the chilled cheesecake in a decorative pattern.
09 - Remove sides of springform pan. For clean slices, dip a sharp knife in hot water, wipe dry, then slice. Repeat for each cut. Serve chilled.

# Notes:

01 - Ensure all cold ingredients (cream cheese, eggs, sour cream) are at room temperature before starting for the smoothest filling.
02 - Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
03 - This cheesecake can be made 1-2 days ahead and stored in the refrigerator. Add the glaze just before serving for the best appearance.

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